Pasta Bolognese, Two Ways

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Courtesy of Coho Restaurant. San Juan Island, WA

Ingredients for Sauce:

1 pound ground meat (beef, pork or lamb)
2 pounds roma tomatoes
1 cup heavy cream
1/2 cup minced onion
1/2 cup minced onion
1/4 cup minced carrot
1/4 cup minced celery
3 cloves sliced garlic
1 tsp red chile flake
1 Tbsp sugar
salt to taste
2 Tbsp oil

To make sauce for both variations:

Blister tomatoes skewered with a fork over an open flame for 15-25 seconds turning slowly. The skin will begin to loosen. Set aside to cool. Remove skin and core and dice. 

Heat a medium (3 – 4qt) sauce pan over medium high heat. When hot add oil and swirl to coat the bottom of the pan. Add the meat and brown, stirring occasionally to break the meat into small pieces

Once the meat is brown, add the onion, carrot and celery then stir to incorporate into the browning meat. Once the vegetables begin to soften, add the garlic and stir to blend. When the garlic is fragrant, add the red chile flake, sugar and salt, stir to incorporate.

Add the tomatoes (save the empty can), the cream and fill the empty can with water and add to the pan, stir to incorporate and turn the heat to medium low.

Simmer, stirring occasionally until the sauce is reduced by at least one third to one half (one half is a thicker more traditional style). Taste and adjust seasoning. Toss with some fresh pappardelle noodles.

Variation #1

Toss bolognese with pappardelle, baby kale, basil and cherry tomatoes. Garnish with freshly shaved parmesan reggiano.

Variation #2

Toss bolognese with pappardelle and baby kale. Garnish with grated parmesan reggiano and a quenelle of chevre or fresh ricotta.

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